I love this recipe because it combines two comfort food favorites into one easy meal. The taco seasoning brings a punch of flavor, the sauce turns rich and creamy, and the spaghetti makes it extra cozy. I also like how flexible it is, since I can adjust the spice level or toppings depending on what I’m craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground beef lean
1 large yellow onion diced
1 15-ounce can tomato sauce
1 10-ounce can Rotel tomatoes diced tomatoes and chilies, undrained
¼ cup sour cream
¼ cup taco seasoning
1 tablespoon hot sauce
10 ounces spaghetti
1 ½ cups Colby Jack cheese shredded
olives sliced (optional topping)
green onions sliced (optional topping)
tomatoes diced (optional topping)
Directions
I start by cooking the ground beef in a large skillet over medium-high heat, breaking it up as it browns. Once it’s mostly cooked, I add the diced onion and continue cooking until the onion softens and becomes translucent.
Next, I stir in the tomato sauce, Rotel tomatoes with their juices, sour cream, taco seasoning, and hot sauce. I reduce the heat and let everything simmer for about 10 minutes so the flavors blend together nicely.
While the sauce is simmering, I cook the spaghetti according to the package directions until it’s al dente, then drain it well.
I stir the shredded Colby Jack cheese into the sauce until it melts and becomes creamy. Then I add the cooked spaghetti and toss everything together until the pasta is fully coated in the sauce.
I serve the taco spaghetti hot and finish it with my favorite toppings like olives, green onions, and diced tomatoes.
Servings and Timing
This recipe makes about 6 servings. I usually need around 30 minutes total to make it, with about 20 minutes of active cooking time and 10 minutes for simmering and boiling the pasta.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of water or milk and warm it on the stovetop or in the microwave until heated through. If I want to freeze it, I let it cool completely and store it in freezer-safe containers for up to 2 months.
FAQs
Can I make this dish less spicy?
I make it milder by using a mild diced tomato blend and skipping the hot sauce.
Can I use a different type of pasta?
I often swap spaghetti for penne, rotini, or any short pasta I have on hand.
Can I make this recipe vegetarian?
I replace the ground beef with plant-based crumbles or sautéed mushrooms when I want a meatless version.
What cheese works best in this recipe?
I like Colby Jack, but cheddar, Monterey Jack, or a Mexican-style blend also melt well.
Can I make the sauce ahead of time?
I sometimes prepare the sauce earlier in the day and store it in the fridge, then cook the pasta right before serving.
Is sour cream required?
I use sour cream for creaminess, but cream cheese or a splash of heavy cream can work too.
Can I add vegetables to the sauce?
I like adding bell peppers, corn, or zucchini for extra texture and flavor.
How do I keep the pasta from getting too soft?
I always cook the spaghetti just until al dente and mix it with the sauce right before serving.
What toppings go well with taco spaghetti?
I usually add sliced olives, green onions, diced tomatoes, or even a little extra cheese on top.
Can I freeze taco spaghetti?
I freeze leftovers in individual portions, then thaw them overnight in the fridge before reheating.
Conclusion
Taco Spaghetti is one of my go-to comfort meals because it’s easy, flavorful, and always satisfying. The combination of seasoned beef, creamy sauce, and tender pasta makes it a dish I enjoy making again and again. It’s simple enough for a weeknight but delicious enough to feel like a special dinner.
